This week I’m trying something different from what I usually do for articles. One of the biggest things that I still struggle with is eating healthy. As much as I enjoy cooking, it just never takes a priority within my already crowded schedule. This makes take-out almost always a preferred option in my mind. Sure, these mushroom chicken quesadillas are far from “healthy”, but they definitely have take-out beat!

Recently, Angela and I had a “Meal Prep Sunday” where we did a ton of cooking for the week ahead. This is nothing ground-breaking but is something we are trying to make into a weekly habit.

One of the breakaway hits of the day were these Mushroom Chicken Quesadillas. They tasted great and were really easy to make. We even decided that they were better in part because of the whole wheat tortillas we used (which are healthier than the white tortillas we normally use).

Now, I’m not saying these are healthy by any means. They are, however, certainly healthier than the (until recently) usual go-to dinner of our family – take out.

Also, although the original recipe I based these on called for cooking them on a skillet, I found it was much easier to use our panini press.

So, because the quesadillas were so good, I decided to do up a recipe article and share with all of you. Enjoy!

One-by-one lay out each tortilla and spread an even layer of cheese over half of it. cover the cheese with a layer of the chicken and vegetable mixture. Finish off with another layer of cheese and then fold the tortilla in half.

Use a tortilla or panini press to cook each quesadilla for approximately 2 minutes, or until the cheese starts to melt out the edges.

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